TURMERIC PUMPKIN SOUP
250 g brown onion
[ca. 1 large]
2 tablespoon coconut oil
3 cloves garlic
3 cm fresh turmeric
5 cm fresh ginger
small bunch coriander
[5-6 roots with green]
1 kg pumpkin
[e.g. Hokkaido]
1 teaspoon chilli flakes
1 cup split red lentils
4 cups vegetable stock
1 lime [juice]
1 cup coconut cream
1 teaspoon salt
_ peel and roughly chop onions and garlic
_ peels and thinly slice turmeric and ginger
_ wash coriander and roughly chop roots and stems [collect leaves for garnishing later]
_ peel and deseed pumpkin
_ cut into 2cm thick chunks
_ wash red lentils
_ heat oil in a large pot and sauté the onions
_ add garlic, turmeric, ginger, coriander stems and roots, as well as chilli
[cook a few minutes until fragrant]
_ add pumpkin, lentils and stock and bring to a boil
_ reduce heat and simmer for about 20 minutes [until pumpkin and lentils are soft]
_ thoroughly blend soup
_ add coconut cream
[reheat in case the soup lost too much heat while blending]
_ season to taste with lime juice and salt
[pumpkin and lentils need quite a lot of salt - so you might need quite a bit more than 1 teaspoon depending on what stock you used]
_ serve with lime wedges, drizzled with coconut cream and topped off with coriander
[the soup will keep refrigerated for up to 5 days - you will need to add some water when reheating]
KURKUMA KÜRBISSUPPE
250 g Zwiebel
[ca. 1 große]
2 Esslöffel Kokosnussöl
3 Zehen Knoblauch
3 cm frischer Kurkuma
5 cm frischer Ingwer
kleiner Bund Koreander
[5-6 Wurzeln mit Grün]
1 kg Kürbis
[z.B. Hokkaido]
1 Teelöffel Chiliflocken
185 g rote Spaltlinsen
1l Gemüsesuppe
1 Limette [Saft]
250 ml Kokosnussmilch
1 Teelöffel Salz
